North Pole Cherry Pie
Transport your taste buds to a winter wonderland with this North Pole Cherry Pie! Perfectly balancing tart and sweetness, this holiday-inspired pie combines juicy sweet cherries with a hint of warm spices like cinnamon and nutmeg, accented by a dash of almond extract for a festive twist. The buttery, flaky homemade crust—crafted from simple ingredients like cold unsalted butter and all-purpose flour—encases the luscious cherry filling, creating a dessert that's as beautiful as it is delicious. Whether topped with a classic golden crust or a decorative lattice, this pie sparkles with a sprinkling of coarse sugar for added texture. Serve it warm or at room temperature, and don't forget the whipped cream or vanilla ice cream for the ultimate holiday treat. Ready in just 30 minutes of prep time, this cozy cherry pie is the perfect dessert to sweeten up any gathering or family dinner.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar (for crust)
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 5 cups Sweet cherries (pitted, fresh or frozen)
- 0.75 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice (freshly squeezed)
- 0.5 teaspoon Almond extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
- 2 tablespoons Coarse sugar (for topping, optional)
Instructions
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt for the crust.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough holds together. Be careful not to overmix.
Divide the dough into two portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
While the dough chills, prepare the cherry filling. In a large saucepan, combine the cherries, sugar, cornstarch, lemon juice, almond extract, cinnamon, and nutmeg.
Cook the cherry mixture over medium heat, stirring frequently, until it thickens slightly and bubbles form around the edges, about 8-10 minutes. Remove from heat and let cool completely.
Preheat your oven to 375°F (190°C). On a floured surface, roll out one of the chilled dough disks to fit a 9-inch pie dish.
Carefully transfer the rolled dough to the pie dish, pressing gently to fit the bottom and sides. Trim any overhanging edges.
Pour the cooled cherry filling into the crust-lined pie dish, spreading it evenly.
Roll out the second dough disk to create the top crust. You can either place it as a solid crust with slits for ventilation or cut it into strips to create a lattice pattern over the filling.
Seal and crimp the edges of the pie crust together. If using a solid top crust, cut 4-6 small slits in the center for steam to escape.
In a small bowl, whisk together the egg and milk for the egg wash. Brush the mixture over the top crust.
Sprinkle the crust with coarse sugar, if desired, for added sparkle and crunch.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours to allow the filling to set before slicing.
Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 628.4 g | 229% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 343.2 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 293 mg | 23% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3077 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
